甜高粱茎汁酒精分批发酵动力学研究

对南阳酵母NY-07017甜高粱茎汁酒精分批发酵动力学进行了研究.菌体生物量测定采用干重法,酒精产量测定采用国标蒸馏方法,残总糖浓度测定采用3,5-二硝基水杨酸(DNS)法.模型的建立引用经验模型,模型参数求解方法是根据试验数据,通过一元非线性回归对试验结果建立逻辑斯蒂方程,与经验模型联立,以矩阵线性方程求解.通过比较试验值与模型计算值,确定拟合程度.结果表明,模型拟合良好,所建模型较好地反映了甜高粱茎汁酒精分批发酵过程及其动力学机制.

Studies on Kinetics of Alcohol Batch-fermentation of Sweet Sorghum Stem Juice

Kinetics of alcohol fermentation of yeast weight was used to represent biomass, international NY-07017 using sweet sorghum stem juice was studied. Dry standard distillation was used to mensurate alcoholicity, and concentration of residue total sugar was tested by DNS method. Based on three experience models, the models of kinetics of batch-fermentation using sweet sorghum stem juice was established. By means of unitary-nonlinear-regression, logistic equations was acquired ,and simultaneous equations was made up by which and the experience models. Thus, numerical value of the parameters could be gained relying on matrix linear equations which derived from the simultaneous equations, and in turn on computed value was gotten, which could be used to compare with test value to verify the effect of simulation .The result declared that comparison of test data and the model suggested a reasonable match, which indicated that the model could reflect the fermentation process and the kinetics mechanism very well.